T/CMATB 6001-2020 Meat packaging hot shrinkable film/bag

Scope

Scope: This document specifies the terms and definitions, product classification, requirements, test methods, inspection rules, and marking for multi-layer co-extruded heat-shrinkable films and bags used for meat food packaging, as well as their packaging, transportation, and storage. This document applies to multi-layer co-extruded heat-shrinkable films and bags (hereinafter referred to as films and bags) used for meat food packaging, which are produced by co-extrusion using barrier resins such as polyvinylidene fluoride (PVdC), ethylene-vinyl alcohol copolymer (EVOH), polyamide (PA), and polyester (PET), combined with other resins such as polyethylene (PE), polypropylene (PP), and ethylene-vinyl acetate copolymer (EVA). This document does not apply to heat-shrinkable films and bags used in combination with trays and other packaging materials. Main technical contents: 1.  Products are divided into low-temperature shrinkage and non-low-temperature shrinkage according to their heat-shrinkage temperature. 2. Products are divided into high barrier, ordinary barrier, and non-barrier according to their barrier properties. 3. Based on the actual use of multi-layer co-extruded heat-shrinkable films and bags for packaging, the main technical contents covered by the standard include: (1) appearance; (2) specifications; (3) physical and mechanical properties, including: ① mechanical and optical properties; ② barrier properties; ③ bag sealing performance; ④ food contact safety; ⑤ solvent residue quantity. 4. Test methods for sample conditioning and standard environmental conditions for testing, appearance, specifications, physical and mechanical properties, food contact safety, and solvent residue quantity. 5. Inspection rules for batch grouping, inspection classification, sampling, and judgment provisions.

Development Information

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